Deviled Egg Salad

Name: Deviled Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 envelope Knox gelatine; 1/2 c. water; 1 tsp. salt; 2 Tbsp. lemon juice; 1/2 tsp. pepper; 1/4 tsp. Worcestershire sauce; 3/4 c. mayo (Best Foods); 1 1/2 tsp. grated onion; 1/2 c. finely diced onion; 1/4 c. finely chopped chives; 1/2 c. stuffed olives; 4 hard-cooked eggs, chopped

Eats Now Editorial Team · 158 kcal · Salads

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Deviled Egg Salad – a delicious recipe with gelatine, water, salt, lemon juice, pepper, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 envelope Knox gelatine
1/2 c. water
1 tsp. salt
2 Tbsp. lemon juice
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce
3/4 c. mayo (Best Foods)
1 1/2 tsp. grated onion
1/2 c. finely diced onion
1/4 c. finely chopped chives
1/2 c. stuffed olives
4 hard-cooked eggs, chopped

1
Sprinkle gelatine on water to soften.
2
Dissolve over low heat. Add salt, lemon juice, Worcestershire and pepper; let cool.
3
Stir in mayo and fold in remaining ingredients.
4
This fills a 3-cup mold.
5
I double recipe.
6
Enjoy.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 envelope Knox gelatine, 1/2 c. water, 1 tsp. salt, 2 Tbsp. lemon juice, and more.

Yes, Deviled Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
158 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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